1. Prepare Peanut Butter Sauce. In a large bowl, mix scallions and 1 1/2 tablespoons ginger. Stir in peanut butter, hot pepper sauce if using, water, 1/4 cup soy sauce, and sesame oil. Taste for seasoning and add more hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth. (Sauce can be made a day ahead of time. Cover and refrigerate until ready to use. Remove from fridge as you begin to cook salmon.)

2. Prepare salmon. Line a rimmed baking sheet with foil. In a non-reactive bowl, combine 1 tablespoon ginger, 1/4 cup soy sauce, hot pepper sauce, orange juice, lemon juice, and scallions and gently toss to mix. Add salmon and stir to make sure it's well coated. Thread 3 to 4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon.

3. Let salmon marinate while you heat grill or broiler, with shelf at least 4 inches from heat. Grill salmon 4 to 5 minutes on each side, or until cooked through. Serve hot with lime wedges for garnish and Peanut Butter Sauce.

Source: Hannaford fresh Magazine, July - August 2007